Meet the faces behind the wine

The Ladrón de Lunas winery, founded in 1916 and dedicated to San José, is located in the heart of the Utiel-Requena PDO, within the urban area of La Portera, twelve kilometers from Requena.

Fernando Martínez Relanzón was born in 1974 as the first member of the sixth generation of a family devoted to wine (he is nothing less than the grandson of the president of the winemakers of Spain and European Golden Nose, he did not have it easy to match his predecessors , but this itself became a constant incentive). He has worked in the harvests of the family winery since he was a child, as a cellar worker with his father in his adolescence and as a winemaker in his youth in other wineries until he founded his own winery in La Portera de Requena in 2005.

Do you want to know who that is "Ladrón de Lunas"?

The wine

Touché is not just any wine, it is the extraordinarily good type. The kind of wine that you can only find by traveling to famous wine regions to meet winemakers and see how wines are made, because quality and attention to detail were essential in such a special project.

We have developed a special ability to conceive the best blend of Tempranillo and Macabeo, soft on the palate with a velvety finish.

Match your moment

Now that spring seems to finally be thinking about staying, don't you want to eat more fresh? To accompany this Chardonnay with an intense aroma of tropical fruits and fennel, we recommend a simple, classic but at the same time super complete Caesar salad.

Did you know? Despite what is usually thought, the origin of this salad was in Tijuana, Mexico back in 1924. The creator of the authentic Caesar salad was Caesar Cardini, an Italian chef who emigrated from Milan to Mexico, where he ran together with his brother several restaurants in a well-known tourist area of Tijuana.

Classic Caesar Salad (the original, without chicken)

Ingredients for 4 people

2 Roman variety lettuces
1 organic lemon
2 anchovies
Bread with a lot of crumb from the day before
1/2 Garlic, peeled and cored
1 tsp Worchesterchire sauce You can put only 1/2 tsp
1 tsp Dijon Mustard
1 organic egg yolk
175 ml Olive oil
50 gr Parmesan cheese and something else for the final shavings
Salt and pepper to taste

Step-by-step elaboration

First of all, we wash and cut the lettuce of the Roman variety as it is the crunchiest and the one that best holds the sauce without softening. We reserve with a moistened kitchen paper on top so that it maintains all its freshness.

Cut the bread from the day before into small cubes, or if you prefer, pinch them by hand to make them irregular pieces. We put the sliced bread on a baking tray and sprinkle with a little olive oil and salt and bake at 180º for 10-15 minutes. Until we see that they get the desired color. You can also fry them if you prefer, but in the oven they are healthier!

In a mortar we mash the garlic with the anchovies, until we get a kind of paste. Add the yolk, mustard, Worchestershire sauce, the juice of half a lemon, and a pinch of pepper. We mix everything well.
Then we add the oil in a thread while we continue stirring with the mortar, as if it were a mayonnaise, to obtain an emulsion in the form of a creamy sauce.

We finish by adding the grated Parmesan cheese to correct the acidity and add texture and flavor.

We mount the lettuce in a salad bowl or bowl, add grated Parmesan cheese on top and in shavings to decorate and add texture. Next the bread and finally we dress with our sauce to taste.